Chilled cucumber avocado soup with lobster
Summer is officially here! Three cheers! Hip hip hooray! Of the many things I love about summer, lobster is right up there. This recipe for chilled cucumber avocado soup with lobster is sure to make you the favorite guest at the summer bbq.Nothing can beat the heat like this delicious, creamy, light and healthy soup like this soup. It's also just about the easiest thing you've ever made. All you need is 3 minutes of hands on "cooking", a blender and voila!
If you don't want to go through the trouble of steaming your own lobster or spending the cash on the meat, this soup is also heavenly with some shrimp or crab too. Vegetarians can enjoy this sans seafood, and vegans can too by subbing out the yogurt for another avocado.
Ingredients: 1 avocado (2 if you are making this vegan) 1 organic, seedless cucumber (skin on) 2 garlic scapes 1/2 c cilantro 1 c full fat greek yogurt (omit if making vegan and add another avo) 1 tsp lemon zest juice of 1 lemon 1 tsp salt 1 c cold water half a jalapeno (optional)
Directions: Put everything in a blender and puree until smooth. Add salt to taste or more water to thin. Refrigerate for at least 2 hours. Serve with lobster, shrimp, crab, or enjoy as is!